Meatless Mondays: BBQ Gluten Strips

This is one of my all-time favorite recipes. It is a personal one that peaked interest of my Bob’s Red Mill peeps when I brought it to a potluck to share. I make my own BBQ sauce, so you can either make your own, or use your favorite from a bottle. The gluten strips are a perfect treat anytime of the year- but are especially enjoyable at BBQs and picnics since it goes great with potato salad.

BBQ Gluten Stripsby Chelsea Lincoln

Gluten Mixture:

3 cups Vital Wheat Gluten

2 Tb Nutritional Yeast

1 Tb Marjoram

2 tsp Onion Powder

2 tsp Sage

1 tsp Salt

2-1/2 cup Water

2 Tb Tamari

1 Tb Oil

Tahini Mixture:

1 cup Onion, chopped

1 Tb Oil

2 Tb Paprika

¾ cup Tahini

½ tsp Salt

Gluten Mix: Blend together dry ingredients, and then quickly mix in the rest of the liquid ingredients. This will turn into a spongy, elastic ball. Knead this 5-10 times. Set aside.

Tahini Mix: Sauté the chopped onion in the oil until clear. Mix together all rest of the ingredients together.

Split the gluten mixture into four pieces. In food processor, blend one piece of the gluten mixture with ¼ of the tahini mixture, until just combined. Be careful not to process until smooth. Repeat with the rest of the pieces of gluten and tahini mixture until everything is combined together.

Push into a grease 9 x 11-inch baking pan. Bake at 375°F for 40 minutes. Once baked, cut into strips and spread BBQ sauce over the strips. Place on a baking sheet and bake an additional 20 minutes.